Shrimp Pullao

When Madhur Jaffrey first published her cookbook, “An Invitation to Indian Cooking,” in 1973, Americans had a hard time finding Indian staples like garam masala and basmati rice in local supermarkets, and dishes like her fragrant shrimp pullao were considered special occasion fare. Much has changed, and these days pullaos are easy to throw together on any given weeknight, often straight from the pantry. This one is gently spiced, letting the delicate flavors of the rice and shrimp shine. Jaffrey suggests serving it with a yogurt-based vegetable dish. But even simpler, a little dollop of salted yogurt on the side adds a cool and creamy contrast.

Makes: 6 servings

Total time: 50 minutes

3 tablespoons finely chopped cilantro, plus more for garnish

1 tablespoon lemon juice, more to taste

1 teaspoon ground turmeric

1 teaspoon garam masala

1 1/2 teaspoons fine sea salt, more to taste

1/2 to 1 fresh hot green chile, such as serrano or bird’s-eye, thinly sliced

4 tablespoons neutral oil (such as grapeseed or safflower)

1 pound large shrimp, peeled

1 medium yellow onion, halved and thinly sliced

2 cups long-grain rice (preferably basmati)

4 tablespoons unsalted butter

1. In a small bowl, combine 1 tablespoon warm water, cilantro, lemon juice, turmeric, garam masala, 1/2 teaspoon salt and the green chile.

2. Heat 2 tablespoons oil in a 10-inch skillet over medium-low. Pour the contents of the small bowl into the skillet and cook, stirring, for 2 to 3 minutes. Add the shrimp and cook with the spices over medium heat until the shrimp turn pink and are almost cooked through, 2 to 4 minutes.

3. With a slotted spoon, transfer the shrimp to a bowl, leaving the sauce behind. Pour 1 cup water into the skillet and scrape up anything stuck on the pan. Turn off heat and reserve.

4. In a heavy-bottomed, 3- to 4-quart Dutch oven or pot, heat remaining 2 tablespoons oil over medium. Add onion and cook until the edges begin to turn golden brown, 3 to 4 minutes. Add the rice, 2 cups water, 1 teaspoon salt and the liquid from the skillet. Stir and bring to a boil, then cover and reduce heat to very low. Cook for 25 minutes.

5. Remove the lid and use a fork to stir in the shrimp. Cover and cook until the shrimp and rice are tender, about another 10 minutes. Stir in butter until melted and the rice is coated. Taste and add more salt or lemon juice if needed. Top with more chopped cilantro and serve.

— Recipe from Madhur Jaffrey; adapted by Melissa Clark